Hands-On Cooking Classes and Chef’s Table Dinner with Jocelyn Ramirez - Rancho La Puerta
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Hands-On Cooking Classes and Chef’s Table Dinner with Jocelyn Ramirez

Week of September 7, 2024

Jocelyn offers hands-on culinary experiences, 3.5 hours each, during which you will enjoy preparing your own meal along with fellow cooks. Classes take place at La Cocina Que Canta, our culinary center on Tuesday and Wednesday, at 4pm. In addition, Chef Jocelyn will collaborate with La Cocina Que Canta’s Executive Chef Reyna Venegas and her team to create a special feast (with wine pairing!) on Thursday at 4:45pm.

Tuesday Hands-On Cooking Class 4:00 PM Sign Up
Each class $145 (tax included). Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.

Wednesday Hands-On Cooking Class 4:00 PM Sign Up
Each class $145 (tax included). Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.

Thursday Farm-to-Table Dining Experience 4:45 PM Sign Up
Celebrate the abundance of our organic farm and the connection to community with a Farm-to-Table dining experience – a perfect blend of health, tradition, flavor, and fun! Cost is $150 per person, tax and wine pairing included. The maximum number of guests is 30. Sign Up at the Appointments Desk or through the link above.

 

Jocelyn Ramirez is a plant-forward chef, published cookbook author, New York Times recipe contributor, entrepreneur, and advocate for healthy food access in her community. She founded Todo Verde, one of LA’s acclaimed plant-forward Latin food businesses, with a mission to create delicious and healthy food inspired by her roots, and left her career in higher education to pursue a new path in true-to culture food ways.

In 2020, she published her first cookbook, La Vida Verde: Plant-Based Mexican Cooking with Authentic Flavor, which was an instant best-seller. Her newly launched product line of seasoning in carnitas, al pastor, and tinga are the first extension of the brand to be sold at retail. She also offers knowledge on healthy living with the community through workshops, dialogues, and food demonstrations.

Jocelyn’s background includes degrees in fine art, design and business and has also trained at the Matthew Kenney culinary institute. Her work has been featured in several press outlets including New York Times, Los Angeles Times, Food & Wine, Vice, Smithsonian, Bon Appetit, and more. She currently sits on the culinary advisory board for food forward and the leadership board for the Los Angeles food policy council.